Tabelog 4.34 π₯
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Kurosaki was previously located in Shibuya before moving to its new home in Aoyama in 2022. The restaurant is led by Chef Kurosaki, who specializes in classic Edo-style sushi with a unique, refined approach that focuses on ingredient quality and artful presentation.
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The meal started off impressively with an array of kappo-level tsumamis, including a perfectly blanched, tender and flavor-packed kinmedai from Chiba. The mehikari grilled by Kurosakiβs team was delicious, characterized by crispy skin, melt-in-your-mouth tender flesh, balanced fat content, mild sweetness. Chawanmushi was another showstopper as it always features different seasonal treats. Today, the hero was kegani and its umami miso which went extremely well with the moist & umami-packed egg custard.
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Chef Kurosaki also invested a lot in his neta β the sumibi torigai he served as the first piece of nigiri came with intense & lingering umaminess. The aka uni we added was equally remarkable, with flavors reminding me of white flower honey water.. The jabara otoro was top notch in terms of mouthfeel as the tendon was completely softened by the aging process. The balance between fattiness & meatiness was equally remarkable. Steamed nodoguro nigiri and blanced botan ebi were both unconventional but the flavor profile did work magically with Kurosakiβs mild shari.
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Kurosaki is hands down my favorite modern sushiya in Tokyo. Chef Kurosaki did not graduate from any famous sushi master but this enabled him to think out of the box, and it is exactly what I am looking for after countless sushi omakase.
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π΅ Budget: 50,000 yen
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